meatloaf

I have never liked meatloaf until I decided to make my own one day. Which in all honesty, it took several times of making before I came up with this formulation. This takes some time, but the end result is an extremely flavorful and moist meatloaf, not at all like the memories of the meatloaf you used to eat in the cafeteria. I always serve this with roasted potatoes. If you surround the meatloaf with peeled, cut potatoes they pick up all of the flavors and fat from the meat and bacon.

From “Rocco’s Healthy + Delicious” cookbook: “Espresso in meatloaf? Yes, just 2 teaspoons of espresso powder in the topping to amplify the beefy flavor of meatloaf. This recipe is gluten-free, too, since it uses puffed rice (instead of bread) as a binder.”

One of my New Year's resolutions this year was to cook simpler food more often. This was great news for my fiancé, who is a real meat-and-potatoes guy. Knowing that my fiancé's mother's meatloaf is pretty much his favorite meal in the world made me more than a little nervous, so just to be safe, I turned to a recipe written up by Jonathan Reynolds in an article about his friend, the actor (and excellent home cook) Oliver Clark. The resulting meatloaf was certainly the most tender and juicy of its kind that I have ever produced, and I was assured that it almost—but not quite—lived up to my future mother-in-law's famous version.

Cha trung is a Vietnamese dish that falls somewhere between a quiche and a meatloaf. An aromatic ground pork and vermicelli noodle mixture gets steamed in a pot with water. You'll often see it cooked in the shape of a loaf pan (like a meatloaf), but you could use a large soup bowl as well. Growing up it was the one dish that kept my family and me fed for many nights and provided us with enough for lunch the next day. It’s one of those dishes that tastes just as good the next day, if not better. This recipe involves a lot of hand action to feel the consistency of the meat, so be sure to wash your hands thoroughly prior to mixing.

I can't make this enough—the last time I had to bump it up to four pounds of meat to satisfy the crowd! I've made it with beef and chicken too, but turkey is my fave.

I created this recipe for the Your Best Meatloaf Contest. Since my oven debacle, I've been using the stovetop to cook a lot. There are not many stovetop meatloaf recipes out there to inspire me, but recently, I watched Giada dig into an umami burger on one of her shows.

This is a take on a classic French dish, chicken and crayfish, but may be closer to something you might find in Louisiana too. I rolled the meatloaves into round loaves,(I added a pictur showing what I did) and poached them. As we all know meatloaf isn't pretty. When they are done cooking I roll the hot meatloaf in a saltine cracker and parsley mix to add flavor and pretty it up, and then slice and serve. Try the roll "into a loaf" technique the next time you see a recipe that says stuff into casings.

I put cheese in my meatloaf now. And thyme. And caramelized onions. The way I cook my family’s favorite recipe these days might just be its best unorthodox iteration yet. And they agree. It’s tender and herb-y, and no one can get enough of the glaze or believe me when I tell them it’s just two ingredients. But really, when all’s said and done, it’s still the honest and stripped-down oversized patty from the Quaker Oats lid—and it always will be.

Wondering how to use that jar of apple butter in the cabinet and ground pork in your freezer? This pork meatloaf is packed with fresh sage, apples, and vegetables, has a sweet and tangy apple butter & mustard glaze, and plenty of black pepper for a little kick of spice to play with the sweet and savory for an exciting addition to your winter dinner table.

These barbecue meatballs have been passed down in my family for many generations and the recipe is entirely fail-proof. They have a rich, sweet, and tangy flavor which is why they're so popular. This dish is ideal for feeding a crowd because it's make-ahead friendly and can be cooked, stored, and transported in a crockpot before serving.